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Hash browns and fried egg on a plate.
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5 from 3 votes

Hash Browns recipe

These crispy Hash Browns are made from scratch with just 3 ingredients! Fried in a skillet until golden brown and crispy, they are delicious served eggs and bacon for breakfast.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: hash browns
Servings: 4 servings
Calories: 271kcal
Author: Anna

Ingredients

  • 1 lb Russet potatoes
  • 6 tablespoons vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Wash and peel potatoes, then shredd on the large hole side of the grater.
  • Place them in a colander and rinse under cold tap water.
  • Drain and squeeze out as much moisture as possible using a kitchen towel or paper towels. Season potatoes with salt and pepper.
  • Heat up half of the oil in a large skillet.
  • Place half of the shredded potatoes in the skillet and spread thin.
  • Cook undisturbed for 3 to 4 minutes over medium heat.
  • Check if the bottom is golden brown and flip. Cook another 3 to 4 minutes.
  • Remove from pan and repeat with remaining potatoes.
  • Serve garnished with chopped chives or parsley and more salt and pepper.

Notes

  • Spread the potato mixture thin in the skillet so the hash browns will be crispy and cook evenly, but not too thin so they will fall apart.
  • I recommend using starchy Russet potatoes. They will cook till crispy while creamier potatoes (like red or golden) that have more moisture will remain soft.
  • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Nutrition

Calories: 271kcal | Carbohydrates: 21g | Protein: 2g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 296mg | Potassium: 475mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg